Ingredients
Oil for frying
Loins from 1 hare saddle
Smoked bacon 2 rashers
Bread croutons 2 x 10cm round
Chicken liver paté 50g
Madeira splash
Reduced beef stock 200ml
Chanterelles or other wild mushrooms 20g
Foie gras 2 x 50g pieces
Salt & pepper to season
White truffle oil drizzle
Fresh truffle few shavings
Method
-
Lightly oil a frying pan and place on medium heat. Season hare loins and pan-fry for approximately 4 minutes, then allow to rest and keep warm
- Fry the smoked bacon at the same time for flavour, then lightly fry the croutons in the same pan (to soak up the juices), until golden brown
- Spread the pâté onto croutons, add sliced hare and top with crispy bacon
- Deglaze pan with Madeira, add reduced stock and mushrooms, and allow to simmer for approximately 2 minutes
- Pan-fry foie gras, season lightly and drain
-
TO SERVE:
Place the foie gras on top of the hare and spoon over the hot sauce
- Drizzle with the white truffle oil and fresh truffle shavings
